Food Lab (häftad)
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Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
960
Utgivningsdatum
2015-10-30
Förlag
WW Norton & Co
Medarbetare
Lopez-Alt, J. Kenji (foto)
Dimensioner
273 x 222 x 50 mm
Vikt
2860 g
ISBN
9780393081084

Food Lab

Better Home Cooking Through Science

av J Kenji López-Alt, J Kenji Lopez-Alt
(11 röster)
Inbunden,  Engelska, 2015-10-30
531
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J. Kenji López-Alt shows that cooks don't need a state-of-the-art kitchen to cook perfect meals. In a book centred on much-loved dishes, Kenji explores the science behind searing, baking, blanching and roasting. In hundreds of easy-to-make recipes with over 1,000 full-colour images illustrating step-by-step instructions, readers will find out how to make perfect roast turkey with crackling skin, how to make extra fluffy or creamy scrambled eggs and much more. Combining the unrelenting curiosity of a cheerful science geek with the expert knowledge of a practised chef, The Food Lab gives readers practical tools and new approaches to apply when they next step into the kitchen.

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J Kenji López-Alt, J Kenji Lopez-Alt

Övrig information

J. Kenji López-Alt is a chef, parent, and New York Times best-selling author of The Food Lab, The Wok and Every Night Is Pizza Night. He is a wildly popular New York Times food columnist; cohost of The Recipe podcast with Deb Perelman; and host of Kenji's Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.

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